Garlic Chutney /Poondu Chutney



 Garlic chutney is a simple chutney to accompany idly,kal dosai and vendhya dosai.Its a quick fix when there is no sides accompaniments for the left over idlys.

This chutney can be made in no time and there is no cooking process involved.I have already shared a version of garlic chutney.This one is slightly different and its a semi dry version and needs to be ground bit coarser.

As it uses lot of red chilies and garlic,the chutney has to be topped with generous amount of sesame oil.The taste of the chutney even better when its is soaked in the sesame oil for at least an hour,I would say on next day.



                                                         
                                                                                                                   
                                         Garlic Chutney / Poondu Chutney


                                                                  
   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ no cooking time
   Serves ~ 4-5(generously)


  Ingredients




  
Ingredient
Quantity
Dried red chilly/varamilagai
12-14
Garlic/poondu
8-10 fat cloves(with skin)
Tamarind/puli
1/2 inch piece
Salt
1 tsp or as needed
Sesame oil/nalla ennai
3-4 tbs

   
   Method 
  • In a blender jar take the dried red chillys,salt and tamarind.Pulse it for 20 seconds for couple of times,till the red chilli if coarsely powdered.To this add the garlic cloves.
    •  Now pulse it for 3-4 times with interval.Do not run the blender continuously.Once the garlic is crushed well transfer it to a bowl.Add the sesame oil and mix it well.
    • Serve it with idly or dosa



    • This chutney stays good for a week in room temperature itself.
    • Do not grind it to a fine paste,it needs to be semi dry and coarse.
    • If you are using small cloves of garlic then use around 16-18 cloves






    Enjoy...............


    BMLogo




    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72



    Chocolate Peanut Butter / Chocolate Peanut Butter Spread



     For day 2 themed under dips,sauce and spread in BM#72 is a kid's friendly spread with peanuts and chocolate.
    My kids love Nutella,so wanted to give a try at home with peanuts instead of hazelnuts.The spread came out so creamy and delicious,took only few minutes to make.

    Use of store bought roasted peanuts make the work much easier.But here I used the plain roasted peanuts and made it.

    It stays good and firm at room temperature,storing in the refrigerator solidifies the spread.But becomes soft in 10 minutes once you take out from the refrigerator. I used the semi sweet chocolate chips,but feel free to use the dark chocolate or cocoa powder.

    Also I added some powdered sugar to neutralize the bitterness from the chocolate.If you are a fan of bitter sweet of chocolate then no need to add.



                                                             
                       
                            Chocolate Peanut Butter / Chocolate Peanut Butter Spread                                                                                                
                        

                                                                      
       Basic Information

       Recipe Source ~ Here
       Preparation time ~ 10 minutes
       Cooking time ~ No cooking time
       Makes ~ around 2 cups


      Ingredients




      
    Ingredient
    Quantity
    Roasted peanuts
    1.25 cups
    Semi sweet Chocolate chips
    1/2 cup+1 tbs
    Powdered sugar
    3 tbs
    Salt
    1/8 tsp
    Olive oil
    1-2 tbs(if needed)


      
       Method 
    • If you are using the raw peanuts,then spread it on a plate and microwave it for couple of minutes.
    • Remove the skin and microwave it for another 2-3 minutes with 30 seconds interval.
    • Take the peanut butter in a blender jar and pulse it for 10-15 seconds.Now its powdery,run the blender for another 20-30 seconds continuously for 2-3 times.Now the oil in the peanuts eliminate and form a paste.
    •  At this stage add the chocolate chips,powdered sugar and salt.Run the blender for 30 seconds continuously.Now everything blends well.If you want a smooth spread then run the blender for another 20 seconds.
    • Transfer to a dry glass and store it.
    • Use a clean and dry spoon to take the spread from the jar.








  • The amount of peanuts can be increased to 2 cups if you want the peanut flavor more.
  • If the blender doesn't blend well without any liquid then add the oil and blend it well.Otherwise no need.
  • The consistency is purely personal preference.







  • Enjoy.......................




    BMLogo

    Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi


    We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

    For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

    I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.




                                                             
                                                                                                                       
                             Tomato ChutneyThakkali Chutney- Version 2


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 10 -15minutes
       Serves ~ 4(generously)


      Ingredients




      
    Ingredient
    Quantity
    Tomato(chopped roughly)
    6-7 (medium size)
    Mint leaves/pudina
    1/2 cup(tightly packed)
    Green chilly/pachamilagai
    4-5
    Coconut(grated)
    4-5 tbs
    Red chilly/varamilagai
    2-3
    Sesame seed/yellu
    1 tbs
    Coriander seeds/dhaniya
     1 tbs
    Garlic/poondu
    3- cloves
    Salt
    1 tsp or to taste
    Oil
    2 tbs

     For Tempering


    Ingredient
    Quantity
    Mustard seeds/kadugu
    1/2 tsp
    Urad dhal/ulutham paruppu
    1/2 tsp
    Asafoetida/perungayam
    a pinch
    Curry leaves/karivepillai
    few leaves
      
       Method 
    • Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..
    • Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.
    •  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.
    • Serve it with idly or dosa





    • The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
    • This chutney stays good for 2-3 days if it is stored in the refrigerator.
    • Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
    • Coriander leaves can also be added along with mint leaves.
    • Also a tbs of peanuts can be added along with sesame seeds.

    Enjoy..................................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

    Paal Poli/ Paal Boli


    For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
    The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....



                                                   
                                             
                                                                                  
                                                     Paal Poli/Paal Boli


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Resting time~ 1-1.5 hours
       Cooking time ~ 35-40 minutes
       Serves ~ 4


      
     Ingredients


    Ingredient
    Quantity
    Milk/Paal(whole milk preferably)
    2.5 cups
    Sweetened condensed milk
    2 tbs(optional)
    Sugar/sakkarai
    5 tbs
    Almonds and cashews
    4-5(each)
    Cardamom/ellakai
    2
    Saffron/kungumapoo
    few strands
    Semolina/Rava
    3/4 cup
    Salt
    1/4 tsp
    Oil
    to fry poori
    Chopped nuts and saffron
    to garnish
     
      
      
     Method 

    • In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.
    •  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.
    • Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.
    • Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.
    • Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.
    • Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.
    • Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.
    • Serve it after 30-45 minutes.




    • The amount of sugar can be increased according to personal preference.
    • While adding the milk to the poori it will be more but after soaking it will be suffcient.
    • If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
    • Condensed milk can be added for extra rich taste.
    • The color of the milk gets intense as the saffron gets soaked very well in the milk.
    • I clicked the picture within 10 minutes of soaking.


    Enjoy.....................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72



    Sheer Khurma/Sheer Khorma



    Sheer Khurma is a popular,creamy rich sweet made during Eid.Sheer Khurma means dates with milk.This sweet resembles semiya payasam but with lots of nuts and dates.
    This sweet has been in my to do list so long.Wanted to share this one for the milk based sweet in BM#72.
    Coming to the recipe,I used the regular roasted vermicelli,but mostly the sweet is made using fine variety of vermicelli.The addition of sweetened condensed milk makes the sweet rich and creamy.Also reduces the cooking time to condense the milk.Off to the recipe..........





                                                   
                                             
                                                                                  
                                               Sheer Khurma/Sheer Khorma


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 30-35 minutes
       Serves ~ 4-5 (generously)


      
     Ingredients


    Ingredient
    Quantity
    Milk/Paal(whole milk preferably)
    2.5-3 cups
    Sweetened condensed milk
    1/ cup
    Sugar/sakkarai
    5 tbs
    Almonds,cashews and pistachios
    4-5  tbs(finely chopped)
    Dates/perichai
    4-5 (finely chopped)
    Cardamom powder/ellakai podi
    a generous pinch
    Saffaron/kungumapoo
    few strands
    Roasted Vermicelli/Semiya
    1/2 cup
    Ghee/Nei
    1 tbs
     
      
      
     Method 

    • Heat a tsp of ghee in a pan and to this add the finely chopped nuts and dates.Fry it till it becomes golden.Remove it from the pan and keep it aside.In the same pan add the remaining ghee and roast the vermicelli for a minute.Set it aside.
    • Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the roasted vermicelli and let it cook for about 5-6 minutes.Once the vermicelli is cooked add in the sugar and let it boil for 3-4 minutes.Now add in the sweetened condensed milk.Let it simmer for another 3-4 minutes.
    • Now add saffron soaked milk,fried nuts,dates and cardamom powder, mix it well.Boil it for couple of minutes.Put off the flame.
    • Serve it warm or chilled.





    • The amount of sugar can be increased according to personal preference.
    • The consistency of the sweet will be thick after cooling.If you feel its too thick,add some milk and adjust it.

    Enjoy...........................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

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